Tag Archives: Apple and Blood orange

Rhubarb, Apple and Blood Orange Eves Pudding with polenta sponge and served with a blood orange sylabub

SpringEntertainingRecipesCooking for people and occassionsHot PuddingsEaster

Eves Pudding  – soft fruit topped with a sponge cake is a timeless classic. Eves Pudding lends itself to endless variations;  Autumn, apples, pears and plums; early spring rhubarb, and in the summer soft fruits such as strawberries, apricots and peaches. The sponge too can vary from the classic butter  or diary free oil based sponge by adding ground or chopped nuts or your choice,  or as in this recipe coarse polenta  which adds a beautiful buttery yellow colour as well as an interesting texture. Or flavour the sponge with chocolate, ground ginger or ground spices such as cardamom – the variations are endless to suit the fruit and your mood.

I have tested several rhubarb eves puddings this year and this one wins hands down. The Rhubarb and apples marry beautifully and the buttery orange flavoured polenta topping is delicious. The colours shout spring – pale pink rhubarb and the orange polenta  is egg yolk yellow. This is definitely my choice of pudding for this years early Easter, with a chill still in the air, but spring on the point of uncontrollably bursting forth its creative energy. I have given you the smaller 1 litre dish quantity and a larger quantity in case you have family and friends in over the holiday.

*means watch the recipe as you are required to set something aside for another part of the dish.

_MG_6115 (2)

Apple, Rhubarb and Blood orange Eves Pudding with a Polenta Sponge, served with a blood orange syllabub cream

Continue reading